Peanut Butter Sweets (2 page)

Makes 2 dozen balls

Place all of the Oreo cookies in a large ziplock baggie and smash them with a rolling
pin or hammer. You want recognizable bits, so do not pulverize to crumbs.

In a large bowl, combine the peanut butter, butter, and powdered milk. Add the
crushed Oreos to this mix. When well blended, roll this mixture by hand into golf
ball-size balls. Set aside.

Place all of the Pecan Sandies in a separate ziplock baggie and smash them. In this
case, you want the final result to look like sand on the beach—no visible
chunks—just a fine, pulverized product.

Roll the balls in the Pecan Sandies “sand” and refrigerate for an hour before
serving.

Makes 2 dozen cookies

Place the oats, peanut butter, and vanilla in a large bowl. In a medium saucepan,
heat the remaining ingredients and boil for about 2 minutes.

Pour the hot mixture over the contents of the bowl. Thoroughly mix together and drop
by teaspoonful on waxed paper. Allow to cool before eating.

Makes 2 dozen balls

In a large bowl, mix the peanut butter, powdered milk, honey, and vanilla. Blend well
with flat spatula. Roll around by hand and shape into golf ball-size balls. Set
aside.

In a medium microwave-safe bowl, melt white chocolate and shortening together in
microwave until smooth. Cook on a low setting in increments of 30 seconds. Check
after every 30 seconds to prevent overcooking. Stir to blend thoroughly after each
microwave time.

Using kitchen tongs, dip each ball individually into the white chocolate mixture to
cover completely.

Roll the balls around a plate sprinkled with coconut, covering each one completely.
Place on waxed paper and allow to set for about 30 minutes before eating.

Makes 2 dozen cookies

Preheat oven to 375 degrees.

In a large bowl, whisk peanut butter and milk until smooth.

Add the Bisquick and vanilla to the peanut butter mixture. Blend together until
ingredients are well distributed. Using your hands, shape dough into 1-inch balls.
Sprinkle the brown sugar on a plate and roll the balls in the sugar to cover.

On an ungreased baking sheet, flatten the cookies using a spoon or your hand, and
bake for approximately 5 to 7 minutes.

Makes 2 dozen balls

Preheat oven to 375 degrees.

Reserve 1/4 cup of the sugar. Mix all of the other ingredients together in large
bowl. Roll dough into 1-inch balls. Sprinkle the reserved sugar on a plate and roll
the balls in sugar until covered. Place on an ungreased baking sheet in ball form or
flatten with your hand or a spoon and bake for 20 minutes.

Makes 12 large cookies

Preheat oven to 325 degrees.

In a large bowl, combine all ingredients and drop by tablespoonful on an ungreased
cookie sheet. Bake for 15 minutes.

This is a great recipe for making with small children. It is messy, but fun!

Makes 3 dozen cookies

Preheat oven to 350 degrees.

In a large bowl, cream the peanut butter and butter then mix in the flour, sugar, and
vanilla; thoroughly combine. Add the crushed potato chips to this mixture.

Form mixture into golf ball-size balls. Place on an ungreased baking sheet and bake
for 15 minutes. Cool the cookies then dust with powdered sugar.

Makes 2 dozen cookies

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl then drop by teaspoonful on a greased baking
sheet. Bake for 10 minutes.

Makes 16 to 20 bars

In a large bowl, mix all ingredients together, except powdered sugar, adding orange
juice as the final step to blend. If too dry, add more juice 1 tablespoon at a time.

Press by hand in a greased 8 x 8-inch pan. Sift the powdered sugar on top. Chill
overnight. Cut into bars.

Makes 3 dozen squares

Preheat oven to 325 degrees.

In a large bowl, combine the graham cracker crumbs, brown sugar, and butter. Pat
mixture in a greased 9 x 13-inch baking pan. Bake for 10 minutes. Set aside and
allow to cool for 15 or more minutes.

Combine the condensed milk, coconut, and vanilla in a large bowl and pour over the
baked crust. Return to oven and bake for 25 minutes more. Allow to cool again.

In a large microwave-safe bowl, melt all of the topping ingredients except for
peanuts in microwave on medium setting for 3 minutes, stopping the microwave at each
minute interval to stir and blend the mixture. Don't overcook. Spread this mixture
over the top of the baked squares, sprinkle peanuts over top, and allow to cool
before cutting.

Makes 24 bars

In a medium saucepan, bring sugar and corn syrup to boil. Stir in peanut butter then
remove from heat. Pour over the corn flakes in a large bowl. Blend these ingredients
and transfer into a greased 9 x 9-inch pan. Evenly spread the mixture in the pan and
press, using hands or a spatula.

In a large microwave-safe bowl, melt the butterscotch chips in microwave, or melt in
a medium saucepan over low heat on the stove top. Pour the melted butterscotch over
the cereal mix. Allow to cool. Cut into small bars when mixture is set.